Peel the potato and cut into 1cm cubes. Cook in salted boiling water for 10 minutes until soft.

While the potatoes are cooking finely chop the onion and the chilli (if you don’t want it super hot, discard the seeds). Roughly chop the coriander. Cut the tomato in half and remove the seeds.

Heat one tablespoon of olive oil in a large saucepan. Add all but one tablespoon of the onion, 3/4 of the chillli and all the chorizo. Cook over a medium heat for 5 minutes. Add the smoked paprika and cook for 1 minute longer.

Drain the potatoes but keep aside a tablespoon of the cooking water. Drain and rinse the black beans and add to the chorizo pan with the potatoes and the reserved cooking water. Season to taste with salt and pepper and stir in half the coriander. Remove from the heat.

Lay out the tortillas and divide the potato and chorizo mixture between them spreading on one side of the tortilla only. Grate over the cheese and fold over the tortillas to make half moons.

Heat a large frying pan with 1 tablespoon of olive oil and then fry the tortillas one at a time until they are golden brown on both sides.

To make the salsa, drain the corn and mix together with the diced tomato and remaining onion, chilli, tomato and coriander. Squeeze over the juice of half the lime, season with salt and pepper and mix well. Serve with the quesedillas and wedges from tge other half of the lime.